Mushroom Bean Curd With Bean Paste
|Oil||22 Milliliter (1 1/2 Tablespoons)|
|Ginger slice||1 , chopped|
|Chopped garlic||1 Teaspoon|
|Garlic flavored chili paste||15 Milliliter (1 Tablespoon)|
|Dried black mushrooms||4 , soaked and chopped|
|Bamboo shoot cubes||125 Milliliter (1/2 Cup, 1/2 Inch)|
|Small fresh mushrooms||250 Milliliter (1 Cup)|
|Bean curd square||1 Pound, cut into 3/4 inch chunks (2 Squares, 450 Gram)|
|Dark soy sauce||18 Milliliter (1 1/4 Tablespoons)|
|Soup stock||60 Milliliter (1/4 Cup)|
|Cornstarch solution||3⁄4 Teaspoon|
1. Heat oil in wok over high heat. Add ginger and garlic and stir for 15 seconds.
2. Stir in chili paste, dried mushrooms and bamboo shoots and, cook for 10 seconds. Add fresh mushrooms and continue stirring. Stir in bean curd and mix well.
3. Add remaining ingredients except cornstarch solution. Cover and cook over medium-high heat for 3 1/2-4 minutes.